#cheesytexmex

Taste the mix of Tex-Mex flavors and Italian pasta in this delicious dish! Spices and salsa are used to cook tender chicken, colorful bell peppers, and onions. The mixture is then mixed with penne pasta and melted cheddar cheese is added on top. This meal is both comforting and filling, like the best of both worlds.

Ingredients: 8 oz penne pasta. 1 lb boneless, skinless chicken breasts, thinly sliced. 1 onion, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 3 cloves garlic, minced. 1 cup salsa. 1 cup chicken broth. 1 cup shredded cheddar cheese. 2 tbsp olive oil. 1 tsp chili powder. 1 tsp cumin. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: Cook penne pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add sliced chicken breasts and cook until browned and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside. In the same skillet, add sliced onion and bell peppers. Cook until they begin to soften, about 4-5 minutes. Add minced garlic, chili powder, and cumin to the skillet. Cook for an additional 1-2 minutes until fragrant. Stir in salsa and chicken broth. Bring to a simmer. Add cooked chicken back to the skillet and toss to coat everything in the sauce. Add cooked penne pasta to the skillet and toss until well combined and heated through. Sprinkle shredded cheddar cheese over the top and cover skillet until cheese is melted, about 2 minutes. Season with salt and pepper to taste. Garnish with chopped cilantro before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

A Tex-Mex take on the classic pimiento cheese dip that is creamy and full of flavor. Great for parties or getting together with friends on game day.

Ingredients: 1 cup shredded sharp cheddar cheese. 1/2 cup shredded Monterey Jack cheese. 1/2 cup mayonnaise. 1/4 cup diced pimientos, drained. 2 green onions, thinly sliced. 1 jalapeo, seeded and minced. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon chili powder. 1/4 teaspoon cumin. 1/4 teaspoon paprika. Salt and pepper to taste. Tortilla chips, for serving.

Instructions: Warm the oven up to 190C 375F. Shred cheddar cheese, Monterey Jack cheese, mayonnaise, diced pimientos, sliced green onions, minced jalapeo, garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper in a bowl. Mix everything together well. Put the mixture in a small baking dish and make sure it's spread out evenly. Put the dip in the oven for 20 to 25 minutes, or until it bubbles and gets a little brown on top. Take it out of the oven and let it cool down for a few minutes before you serve it. If you want, you can add more diced jalapeos and sliced green onions as a garnish. To go with tortilla chips, serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes